HACCP: Discussed and provided information on General Food Storage.
Frozen foods frozen.
Cl- Sanitizer.
During inspection owner stated the walk in cooler will be remodeled. When complete please contact Justin at 309.679.6161 to schedule an inspection of the unit.
- Potentially hazardous foods properly thawed
Pork loin was found thawing in sink with no running water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Thermometers, gauges, test kits provided
Sanitizer test strips not available during inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Interior of Crosley Freezer, Westinghouse freezer, and ice machine baffle were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Exterior of Crosley Freezer, Westinghouse Freezer, and top of Frigidaire cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling of walk in cooler were found to be in disrepair. Repairer to ensure a smooth, durable, nonporous, easy to clean surface.
|
10/12/2015 | Routine | 93 |
HACCP: Discussed and provided information on Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff have received Food Handler Training. New hires have 30 days to complete training.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on GE Cooler behind bar were found to be soiled and in disrepair. Clean/Repair.
- Wiping cloths clean, used properly, stored
Wet cloth found by downstairs bar hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Food contact surfaces of equipment and utensils clean
Interior of White-Westinghouse freezer, interior of white kitchen cooler, interior of Haler cooler at upstairs bar, and shelves holding pans in kitchen were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
exterior top of white kitchen cooler was found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Paper towels missing from upstairs bar handsink. Provide to ensure proper hand washing is observed.
2) Hand sink for downstairs bathrooms is soiled. Clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Interior walls and ceiling of walk in cooler was found to be in disrepair. Repair/clean walls and ceiling of walk in cooler by next routine inspection.
|
7/8/2015 | Routine | 92 |
HACCP: Discussed and provided information on Date Marking, cooling, and thawing.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff does not have any Food Handlers Training. Non-Critial, 750.570 Code Violations, Food Handler Training. Correct by next routine inspection.
Sanitizer: 50ppm Cl-
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk found unmarked. -Corrected though education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Potentially hazardous foods properly thawed
Chicken in standing water being thawed in three compartment sink.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle, Interior of Frigidaire freezer, and interior of upstairs Haler cooler, were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Interior of 3 door storage cooler was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Storage/handling of clean equipment, utensils
Utensils stored in containers found with food contact surface facing upward.
Utensils shall be stored covered or inverted wherever practical.
- Lighting provided as required. Fixtures shielded
Light shields missing from lighting in Ice Machine room.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
|
3/4/2015 | Routine | 88 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Cl-: 200ppm
- Food protection during storage, prepartion, display, service, transportation
Case of potatoes found on floor in walk in cooler. -Corrected by placing on crate.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Mixer paddle coating was found to be cracked and damaged. Replace.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
GE cooler seal was found to be damaged. Replace.
- Critical: Sanitizing concentration
Sanitizer found to be above 200ppm, corrected by re-mixing to 200ppm. Maintain chlorine sanitizer solution between 50ppm and 200ppm.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle, interior of upstairs Haler cooler, Single use utensil containers in kitchen were all found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Top of GE cooler was found to be heavily soiled. Clean and sanitize on a routine basis to ensure food safety.
- Storage/handling of clean equipment, utensils
Scoops and other utensils being stored food contact surface facing upright. Store inverted with handle facing upward.
|
12/17/2014 | Routine | 87 |
HACCP: Discussed proper evaluation of dented cans. Return to the delivery company for credit or if damaged in house, open the can and use or store contents in a new clean covered container. Provided Dented Can HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There were no times of cooling on the following foods: 1) Potatoes in walk in cooler, 2)cooling sausage gravy in Frigidaire cooler, 3) roast beef.
Discussed proper labeling of cooling foods. Should items not be labeled correctly at next visit, a major violation will be marked and foods discarded.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) A Styrofoam cup was found being used as a scoop in the sugar in the main kitchen area. 2) The chest freezer in the ice machine room has a lid in disrepair.
1) Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box lid is being reused at the bar cook area on top of the GE cooler.
Remove all cardboard boxes that are not the original container in which the item was delivered in, do not reuse the boxes.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1)exterior of the spice containers under the grill and griddle in the main kitchen, 2) #10 can opener blade, 3) Castle grill, 4) interior of Crosley freezer, 5) metal baffle of the ice machine.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1)shelving with spices under griddle in main kitchen, 2) shelving with dry foods/worcestershire sauce by 4 door 'cooler', 3) condiment and green and blue single service article bins in middle shelf in main kitchen, 4) exterior of the Haier cooler upstairs, 5) middle rack with condiment bins.
Clean and sanitize all non food contact surfaces routinely.
- Storage/handling of clean equipment, utensils
1) Soiled mandolin slicer was found stored on the shelf next to the three compartment sink along with clean/sanitized items.
Corrected
- Plumbing installed and maintained
There is a leak at the three compartment sink in the main kitchen area.
Repair the leak as additional water may cause premature failure of the septic system and field.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at upstairs bar is soiled. The hand wash sink of the men's upstairs restroom is soiled and has no paper towels.
Clean and sanitize all hand wash sinks routinely and provide paper towels where needed.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of disposable paper towels shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the walk in cooler are soiled. 2) The walls in the walk in cooler are in disrepair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
7/24/2014 | Routine | 88 |
HACCP: Discussed proper date marking. Provided HACCP bulletin. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded. Foods in containers or packages that do not bear a date or day shall be discarded.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
NOTE: The Tyler and prep cooler are not functioning. There is ample storage for cold foods. The establishment is in the process of repairing/replacing.
- Original container, properly labeled, consumer advisory
1) Cooling chili in the GE cooler was not labeled with the time of cooling. 2) Container of bulk sugar was not labeled with contents.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Boxes of hot dog buns stored on the floor upstairs.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard lids utilized as a storage container at the bar area. 2) Towel being used for storage of the scoops at the ice machine.
Provide smooth, easily cleanable containers for the storage of any equipment and items. Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) pizza ovens at the bar, 2) interior of the Crosley freezer, 3) interior of the Frigidaire freezer, 4) baffle of the ice machine.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) storage shelf by frying area, 2) spice storage racks under griddle, 3) shelving under bar behind hand wash sink.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
There is a leak from the faucet at the three compartment sink in the kitchen.
Repair the leak as this may cause issues with the septic system.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink at the bar had cooking utensils stored in it.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floor behind the equipment at the bar are soiled.
Clean all floor routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the walk in cooler are soiled. 2) The walls in the walk in cooler are in disrepair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
4/10/2014 | Routine | 86 |
HACCP: Discussed proper storage of toxic items. Provided HACCP bulletin.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
Note: The establishment is in the process of replacing broken refrigeration and freezer units.
- Critical: Approved source
Home pickled items were found stored on the counter and in the GE Cooler.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in walk in cooler, 2) baffle of the ice machine, 3) Seals and interior of the Frigidaire cooler, 4) interior of Crosley freezer, 5) interior of White Westinghouse refrigerator/freezer, 6) interior of GE freezer.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Green and blue basket condiment holders at the bar are soiled, 2) Exterior of the GE cooler is soiled, 3) dumbwaiter/butler is soiled, 4) shelving in kitchen with spices, 5) shelving next to dumbwaiter/butler, 6) fans and fan covers in the kitchen.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towel dispensers are in disrepair throughout. The hand wash sink at the upstairs bar is soiled.
Provide appropriate functioning paper towel dispensers. Clean all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floors in the kitchen are soiled. The floors in the walk in cooler are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the walk in cooler are soiled. 2) The walls in the walk in cooler are in disrepair. 3) Light covers and walls in the dining and kitchen area are soiled. 4) Baffles above stove are soiled. 5) Door jamb at office area in disrepair.
Repair all walls and ceilings. Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
|
11/19/2013 | Routine | 84 |
HACCP: Discussed routine replacement of door sweeps as these are damaged by deliveries and use, ensure they are routinely monitored.
Provide an updated septic pumping/inspection report at the next inspection.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
This establishment is currently being leased by Robert who is under the umbrella of Butlers Supper Club Inc, which is not exactly a change of ownership but is a lease of the space. Robert is part of the corporation now, he had bought into the company to potentially take over should he decide to continue. This is not a change of ownership as Deanna Miller is still on the Butlers Supper Club Inc business and this is a routine inspection of the establishment.
It was discussed with Deanna Miller that a future change in ownership may occur. Should this occur, the following information needs to be provided as taken from the Change of Ownership Packet: These instructions shall only apply to establishments which are currently in active status and have a valid Food and Drink License or establishments that have been closed for five (5) business days or less. Additionally, these instructions shall only apply if there will be no change in menu, equipment, or procedures from the previously licensed operations. If the current owner is still affiliated with the establishment in an ownership capacity (i.e. corporate officers or general partners)
- Food protection during storage, prepartion, display, service, transportation
1) Potatoes and onions found stored on the floor in the side office storage room. 2) The new single service storage shelving behind the 3 door cooler has a lower shelf with foods that are less than 6" off the floor.
Corrected; elevated; Elevate all foods on crates or other containers or other appropriate storage areas.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The chest freezer in the office side room is in disrepair. 2) Tyler 3 door cooler, and upstairs puffer Hubbard coolers have rusted shelving
Repair, resurface or replace the shelving and the chest freezer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving with equipment next to water heater rusted. 2) The sink in the men's and women's restroom upstairs is not sealed to the wall. 3) Coronado exterior is in disrepair.
Repair, resurface, replace shelving and provide 6" clearance or elevation on shelving.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of chest freezer of side room, 2) seals and tracks of the Haier cooler upstairs, 3) ice baffle in side room, 4) interior of Puffer Hubbard cooler, 5) interior of Frigidaire oven, 6) drip pan of griddle, 7) catch pan of Castle Grill, 8) interior of Frigidaire cooler of side office room, 9) interior of mixed drink/beer cooler upstairs.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Water source safe, hot, and cooled under pressure
There was no hot water from the hand wash sink at the upstairs hand sink.
Corrected
- Plumbing installed and maintained
The 3 door cooler has excess pooling being created by the condensate line.
Provide appropriate drainage/conveyance of water.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The walls in the walk in cooler are in disrepair.
Repair all walls and ceilings. Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Critical: Toxic items properly stored
There was a "swamp foam' spray can found stored next to dry storage and single service articles in the 'office storage' room.
Corrected; spray can moved.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
|
7/16/2013 | Routine | 81 |
HACCP: Discussed proper date marking of foods. The date marked food must be consumed, sold, or discarded within 7 days. A) Day 1 for foods prepared in the facility is the date of preparation. B) Day 1 for commercially prepared foods is the date the food is opened. Each facility may choose any method of date marking such as calendar days, days of the week, color-coded marks, or other effective marking methods. It is important that the system be understandable, effective, and consistently used correctly by employees. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Mostly frozen (some thawing of outer portion noted) Taco meat was found on top of the Coronado freezer.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Red potatoes stored on the floor in the side storage room. Potatoes uncovered in the 3 door Tyler cooler.
Cover all foods in storage and store elevated.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Foods handled with minimal manual contact
A scoop was found in the sugar in the kitchen.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior of the chest freezer in the side storage room and the White Westinghouse freezer have excess ice. 2) The shelving in the walk in cooler, Tyler 3 door cooler, and upstairs puffer Hubbard coolers have rusted shelving.
1) Defrost routinely. 2) Repair, resurface or replace the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The sink in the men's and women's restroom upstairs is not sealed to the wall. 2) Coronado exterior is in disrepair. 3) Exterior of chest freezer in room behind office in disrepair. 4) Shelving with equipment next to water heater rusted. 5) Cardboard boxes being used as salt/pepper shaker storage in upstairs cabinet.
Repair, resurface, replace.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of chest freezer of side room, 2) seals and tracks of the Haier cooler upstairs, 3) ice baffle in side room, 4) interior of Puffer Hubbard cooler, 5) interior of microwave in kitchen, 6) drip pan of griddle.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled:1) handles of the Tyler 3 door cooler, 2) counter/shelving by pizza oven, 3) area under electrical boxes, 4) exterior lower portion of Frigidaire stove.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
The rolling rack with cleaned/sanitized equipment next to the three compartment sink in the kitchen is soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The walls in the walk in cooler are in disrepair.
Repair all walls and ceilings. Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
|
3/6/2013 | Routine | 86 |
This is RFS#12-0579 for a complaint that was received by this Department in regards to the presence of roaches. According to Deanna Miller, the owner, and records presented at the time of the inspection, there is a monthly pest control operator that treats for roaches and rodents and any other potential pests. Ms. Miller did state that there was a new homeowner that moved next door and in the past, there were issues with several other previous home renters that when they moved, there was a large number/increase in pests seen in her bar. Ms. Miller did not deny that it was possible that there were roaches seen, however, the establishment had a major fumigation this past weekend.
There were no roaches seen at the time of the inspection. Discussed with Ms. Miller to continue to monitor and treat for any and all pests. Continue to work with the pest control operator to continue monthly with treatments, or more if needed. In regards to liquor being poured, this is not our jurisdiction. Discussed not pouring or mixing foods/drinks/condiments at all. If this is done, it must be done in such a manner that the food code is not violated. Drinks or foods can not be re-served once they are given to a consumer. This complaint can be closed.
No violation noted during this evaluation. | 12/5/2012 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about Butler's Supper Club, 8702 W. Main, Mapleton, IL »